Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.
Vegan Pecan Brownies
1 cup of coconut sugar
1 egg replacer or 4 tablespoons of ground flaxseed
2 teaspoons of vanilla extract
1 cup + 1 tablespoon of gluten-free all purpose flour
1/2 teaspoon of Himalayan salt
1 tablespoon of instant coffee
1 teaspoon of baking powder
1/2 cup of coconut sugar
1 tablespoon of dairy-free butter
1 teaspoon of vanilla extract
2 tablespoons of sugar free maple syrup
1 pinch of Himalayan salt
2 tablespoons of cornstarch
2 tablespoons of unsweetened almond milk
1 1/2 cup of walnuts or pecan halves, chopped
-Preheat the oven to 350.
-Line a 8 inch pan with parchment paper. Set aside.
-Combine the flax meal with 1/2 cup of water. Mix and let sit for 5 minutes , it will thicken. You can also use an egg replacer, Bobs Red Mill
-In a double boiler add the nondairy chocolate chips and nondairy butter. Combine until smooth or in a microwave, whisk after each interval until completely smooth. Three intervals of 30 seconds. Try not to overheat.
-Then add the coconut sugar to the hot chocolate mixture and stir. Add the vanilla, flax egg or egg replacer, and mix ingredients.
-Stir in the dry ingredients, flour, Himalayan salt, instant coffee, and baking powder. Mix everything until combined. The batter will be a little thick. Add batter to the pan and spread evenly with a spatula or a back of a measuring cup. Bake brownies for 15 minutes.
-In a medium bowl, mix in the cornstarch and unsweetened almond milk. Then whisk in the melted nondairy butter, coconut sugar, vanilla extract until combined.
-Add the pecans or walnuts over the top of brownies after they cool for a few minutes. Pour nondairy filling over the brownies.
-Cover the pan with foil and bake for an additional 25-30 minutes. Remove from the oven and cool completely on a wire rack.
-Refrigerate brownies for 2 hours, slice then enjoy!